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No-Bake Huckleberry Cheesecake

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"The best huckleberry dessert ever. It is a no-bake, cheesecake dessert that hooked this midwestern girl on huckleberries. Passed down from Mama Marchbanks."
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3 h 40 m servings 320
Original recipe yields 14 servings (1 9x13-inch cheesecake)


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  1. Mix graham crackers and butter together in a bowl and pat crust into the bottom of a 9x13-inch baking pan.
  2. Mix cream cheese, whipped topping, powdered sugar, and vanilla extract together with an electric mixer. Spread filling over the crust.
  3. Crush 1 cup huckleberries in a bowl with a potato masher. Add apple juice and cook in a saucepan over low heat for 2 minutes.
  4. Mix sugar and cornstarch in another bowl. Stir slowly into the hot berry mixture. Bring to a boil, stirring constantly. Cook and stir until thick, about 15 minutes. Add remaining berries. Pour mixture over the filling.
  5. Refrigerate cheesecake until berries cool, about 3 hours.


  • Cook's Note:
  • You can vary the amount of apple juice up to 3/4 cup and scale the cornstarch down to 2 tablespoons to thin the topping if you prefer.

Nutrition Facts

Per Serving: 320 calories; 16 42.1 2.3 35 133 Full nutrition

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